If you are looking to delight friends and family with a dessert that feels as special as a warm hug, the Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decorations Recipe is exactly what you need. These cupcakes are the perfect balance of moist, tender cake with that iconic rich red color, complemented by a luscious, tangy cream cheese frosting. Topped with charming heart-shaped chocolates, they turn an everyday treat into a festive celebration. Whether it’s for a birthday, anniversary, or just a fun weekend baking project, this recipe never fails to impress.
Ingredients You’ll Need
This recipe calls for simple yet essential ingredients that come together beautifully to create the perfect texture, flavor, and stunning red color in your cupcakes. Each item plays its part, from the cocoa powder providing a subtle chocolate background to the buttermilk keeping the cupcakes wonderfully moist.
- All-purpose flour: Forms the base of the cupcakes, providing structure and tenderness.
- Unsweetened cocoa powder: Adds a subtle chocolate flavor without overpowering the red velvet profile.
- Baking powder and baking soda: Help the cupcakes rise perfectly to a light, fluffy texture.
- Salt: Balances the sweetness and enhances depth of flavor.
- Unsalted butter (room temperature): Contributes to the rich, buttery flavor and adds moisture.
- Oil (canola or vegetable): Keeps the cupcakes extra moist and tender.
- White granulated sugar: Sweetens evenly and aids in the light crumb.
- Pure vanilla extract: Provides a fragrant, warm note that complements the cocoa.
- White vinegar: Reacts with baking soda for lift and ensures a tangy undertone classic to red velvet.
- Sour cream (or Greek yogurt): Adds moisture and richness while tenderizing the crumb.
- Large eggs (room temperature): Bind and enrich the batter, ensuring structure.
- Red gel food dye (Americolor super red recommended): Delivers that signature vibrant red color without watering down the batter.
- Buttermilk: Works with vinegar to help the cupcakes rise and adds tenderness.
- Unsalted butter (for frosting, room temperature): Creamy base for the frosting, making it smooth and rich.
- Cream cheese (room temperature): Gives the frosting its signature tang and silky texture.
- Powdered sugar (sifted): Sweetens the frosting and ensures no lumps, keeping it velvety smooth.
- Heart chocolates (for decorating): Adds a whimsical, charming finishing touch that makes these cupcakes truly special.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decorations Recipe
Step 1: Prepare Your Oven and Cupcake Liners
Start off by preheating your oven to 350℉ so it’s nice and hot when your batter is ready. Line a 12-cup cupcake pan with paper liners or silicone cups, which will help your cupcakes release easily once baked.
Step 2: Mix Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures everything is evenly combined and aerated, leading to a lighter cupcake texture.
Step 3: Beat the Butter, Oil, and Sugar
Using a mixer, beat the butter, oil, and sugar on high speed for about two minutes until the mixture turns pale and fluffy. This step is crucial as it incorporates air, enhancing the cupcakes’ delicate crumb.
Step 4: Incorporate Wet Ingredients and Red Food Dye
Add vanilla extract, white vinegar, sour cream, eggs, and the red gel food dye to the butter mixture. Mix on medium speed until everything is blended smoothly, ensuring the iconic red velvet hue is even throughout.
Step 5: Combine Dry Ingredients and Buttermilk
Pour the dry mixture alternating with the buttermilk into the wet batter on low speed. Mix just until combined; overmixing can make cupcakes dense, so once there are no streaks of flour remaining, stop and fold the last bits gently with a spatula.
Step 6: Fill and Bake
Using a large cookie scoop or spoon, fill each cupcake liner about two-thirds full. Place the pan in the oven and bake for 17 to 19 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
Step 7: Cool Completely
Let the cupcakes cool in the pan for about 10 minutes to set, then transfer them to a wire rack. Full cooling is important so your frosting doesn’t melt upon contact.
Step 8: Make the Cream Cheese Frosting
Start by sifting the powdered sugar into a medium bowl to get rid of any lumps. In a separate large bowl, beat the butter for two minutes until creamy, then beat in the cream cheese for another minute. Gradually add the powdered sugar in two batches along with vanilla extract, mixing on low speed at first so the sugar doesn’t fly everywhere, then whipping on high until silky and smooth.
Step 9: Decorate with Frosting and Heart Chocolates
Using a piping bag fitted with a large tip, swirl generous amounts of the luscious cream cheese frosting over each cooled cupcake. Finally, place a heart chocolate atop each cupcake to complete that irresistible look and taste.
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decorations Recipe
Garnishes
If you want to add a personal touch beyond the heart chocolates, fresh raspberries, a light dusting of edible glitter, or even tiny fresh mint leaves can add color contrast and an extra hint of freshness that brightens the cupcake’s richness.
Side Dishes
These cupcakes shine on their own but pairing them with fresh berries, a dollop of whipped cream, or even a scoop of vanilla ice cream can elevate your dessert experience to something truly unforgettable, especially for casual get-togethers or festive celebrations.
Creative Ways to Present
Consider arranging the cupcakes on a tiered cake stand or placing them in individual clear cupcake boxes for gifting. Wrapping the tray with a pretty ribbon or adding themed cupcake picks can also transform these beauties into conversation starters and show-stoppers.
Make Ahead and Storage
Storing Leftovers
Once frosted, you can store these cupcakes in an airtight container in the refrigerator for up to 3 days. The cream cheese frosting needs refrigeration to stay fresh and creamy, so this is the best way to maintain optimal taste and texture.
Freezing
If you want to prepare in advance, freeze the unfrosted cupcakes wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 2 months. When ready, thaw completely and then frost before serving to retain that just-baked freshness.
Reheating
For a warm treat, remove any decorations and give the cupcakes a quick 15-second zap in the microwave. Then add fresh frosting or simply enjoy them as is for a soft, comforting bite of red velvet goodness.
FAQs
Can I use regular food coloring instead of gel for this Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decorations Recipe?
You can, but gel food coloring is preferred because it is more concentrated and doesn’t thin out the batter. Using regular liquid food coloring might affect the texture and require more to get that vivid red color.
Is it possible to make these cupcakes dairy-free?
Yes! For the cream cheese frosting, you can use dairy-free cream cheese and butter alternatives. Substitute buttermilk with a mix of plant-based milk and a teaspoon of vinegar to mimic the acidity.
Why is there vinegar in the recipe?
Vinegar reacts with baking soda to create carbon dioxide bubbles that help the cupcakes rise and stay tender. It also enhances the cake’s flavor, giving red velvet its characteristic tang.
Can I double this recipe to make more cupcakes?
Absolutely. Just be sure to mix batter in batches if your mixer is small and bake in multiple pans, rotating halfway through baking for even cooking.
How do I prevent the frosting from becoming too runny?
Make sure your cream cheese and butter are properly chilled but still soft. Overbeating or using warm ingredients can cause melting. Sift powdered sugar to prevent lumps and keep the frosting thick and smooth.
Final Thoughts
The Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decorations Recipe is truly a timeless classic that never fails to impress both visually and flavor-wise. Once you try making these, you’ll understand why they’ve remained a beloved treat for so many occasions. So grab your mixing bowl and ingredients, and get ready to fill your kitchen with love and that irresistible, unforgettable aroma!
Print
Red Velvet Cupcakes with Cream Cheese Frosting and Heart Chocolate Decorations Recipe
- Prep Time: 25 minutes
- Cook Time: 19 minutes
- Total Time: 1 hour 13 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these classic Red Velvet Cupcakes featuring a tender, moist crumb with a perfect hint of cocoa and a vibrant red hue. Topped with creamy, smooth cream cheese frosting and decorated with charming heart chocolates, these cupcakes are perfect for special occasions or any time you want an indulgent treat.
Ingredients
Cupcake Batter
- 1 1/2 cups All-purpose flour
- 2 TBSP Unsweetened cocoa powder
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/4 cup Unsalted butter, room temperature
- 1/4 cup Oil (canola or vegetable)
- 1 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 tsp White vinegar
- 1/4 cup Sour cream (or Greek yogurt), room temperature
- 2 Large eggs, room temperature
- 1 tsp Red gel food dye (such as Americolor super red)
- 1/2 cup Buttermilk
Cream Cheese Frosting
- 1 cup Unsalted butter, room temperature
- 6 oz Cream cheese, room temperature
- 3 1/2 cups Powdered sugar, sifted
- 1 tsp Pure vanilla extract
Decoration
- Heart chocolates (for decorating)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with cupcake liners and set aside to prepare for baking.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
- Cream Butter, Oil, and Sugar: In a large bowl using a mixer, beat the room temperature butter, oil, and granulated sugar on high speed for about 2 minutes until the mixture turns pale and fluffy.
- Add Wet Ingredients and Color: Add the vanilla extract, white vinegar, sour cream (or Greek yogurt), eggs, and red gel food dye to the butter mixture. Mix on medium speed until all ingredients are well combined.
- Combine Dry and Wet Ingredients: Add the sifted dry ingredients and buttermilk to the wet mixture. Mix on low speed just until combined to avoid overmixing. Use a rubber spatula to gently fold the batter ensuring everything is incorporated.
- Fill Cupcake Liners: Using a large cookie scoop, fill each cupcake liner about two-thirds full with the batter to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 17-19 minutes or until a toothpick inserted into the center comes out clean. Avoid opening the oven frequently to ensure even baking.
- Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes to set, then transfer them to a wire cooling rack. Allow them to cool completely before frosting.
- Prepare Frosting – Sift Sugar: In a medium bowl, sift the powdered sugar to remove lumps and set aside for smooth frosting.
- Beat Butter and Cream Cheese: In a large bowl, use a mixer to beat the room temperature butter on high speed for 2 minutes until light and fluffy. Scrape the bowl and add the cream cheese, then continue beating on high for 1 minute until smooth.
- Add Powdered Sugar and Vanilla: Scrape the bowl ensuring no chunks of butter remain. Add half of the powdered sugar and mix on low. Add the rest of the powdered sugar along with the vanilla extract, mixing first on low until combined, then on high speed until the frosting becomes creamy and well blended.
- Decorate Cupcakes: Use a large piping tip to pipe the cream cheese frosting onto the cooled cupcakes. Finish by topping each cupcake with a heart-shaped chocolate for a charming touch.
Notes
- Room temperature ingredients help to create a smoother batter and frosting.
- Be careful not to overmix the batter to keep cupcakes light and tender.
- If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
- Use gel food coloring instead of liquid to maintain the desired cupcake batter consistency.
- Make sure cupcakes are completely cooled before frosting to prevent melting or sliding.
- The frosting can be stored refrigerated for up to 3 days in an airtight container.
- To make ahead, cupcakes can be baked and frozen unfrosted for up to 2 months. Thaw completely before frosting.
